Caramel Ice Cream
1 1/2 cps milk
1/2 cp sugar
2 egg yolks
1/8 tsp salt
2 egg whites
1/2 cp dark corn syrup
1 tsp vanilla
1/4 cp nut meats (optional)
1 - Set the refrigerator at freezing.
2 - Scald milk and turn heat to "off" position.
3 - In the meantime place the sugar in a skillet over low heat until
a light brown syrup is formed, stirring occasionally.
4 - Pour into the scalded milk and stir until syrup is dissolved.
5 - Pour the hot milk over the beaten egg yolks.
6 - Place over low heat until mixture coats spoon.
7 - Add salt. Cool. Turn into refrigerator dessert tray
and freeze until almost firm.
8 - Put egg whites and corn syrup into a bowl, beat with a rotary beater
or electric beater until mixture is creamy and thick.
9 - Remove frozen custard to a bowl, beat until smooth but not melted.
10 - Fold in egg white mixture and vanilla. Add nuts, if desired. 11 - Freeze until firm.